Recipezaar: Apples,Canning recipes

Apple or Crabapple Jelly

Wed, 15 Sep 1999 04:24:00 -0400

Apple Chutney

Fri, 10 Sep 1999 05:51:00 -0400

I had a jar of this given to me and its good. I wheedled the recipe out of the girl who made it. -- posted by Doreen Randal

Pickled Apples

Wed, 25 Aug 1999 06:23:00 -0400

-- posted by Mysterygirl

Indian Tomato Apple Mincement

Thu, 25 Nov 1999 05:59:00 -0500

This recipe was to big for me so i cut it in 1/4 -- posted by Mafrlilila

Apple Butter

Wed, 01 Dec 1999 06:39:00 -0500

My mother taught me how to use the pennies!! It is really a life saver because it helps keep the butter from burning--which I have done. -- posted by Traci & Jeff Poole1

Apple Butter II

Mon, 06 Mar 2000 16:11:00 -0500

-- posted by *Pixie*

Apple Chutney II

Mon, 06 Mar 2000 16:20:00 -0500

-- posted by Barefoot Beachcomber

Apple Brandy Butter

Mon, 13 Mar 2000 21:36:00 -0500

-- posted by Dannygirl

Spiced Apple Rings

Thu, 15 Feb 2001 12:08:57 -0500

Makes great gifts jarred. Fill jars preferably wide-mouth with apple rings and hot flavored syrup, leaving 1 2 inch head space. Decorate with a ribbon around lid. -- posted by Robbie Rice

Apple Grape Jelly

Tue, 10 Jul 2001 12:33:59 -0400

I like this better than "plain" grape jelly. -- posted by DiB's

Apple-Tomato Salsa

Mon, 23 Jul 2001 09:41:30 -0400

A different, tasty salsa. -- posted by DiB's

Candy Apple Jelly

Thu, 23 Aug 2001 14:21:47 -0400

This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there. -- posted by DiB's

Candied Apple Jelly

Thu, 23 Aug 2001 14:21:48 -0400

Candied Apple Jelly -- posted by Angela Lussier

Apple Pie Filling

Wed, 29 Aug 2001 12:40:00 -0400

If you like to can during the summer, this recipe is easy and wonderful. My daughter gave me this recipe and where ever it came from, heaven only knows. -- posted by BarbC

Dutch Apple Jam

Sat, 08 Sep 2001 13:37:15 -0400

Apple season is comming and this is yummy! I made it for the first time yesterday and I am gonna need to make more-another Christmas Basket Item. -- posted by DiB's

Apple Caramel Syrup

Tue, 16 Oct 2001 18:40:10 -0400

I overcooked my apples and I saw in a grocery store Apple Caramel Syrup and thought I could do this and tried it. I have a baking apple tree and so they are tart apples. I was just trying something new and different. Can use as Ice Cream Topping or Pancake/Waffle Syrup. -- posted by Mammabear

Apple Chutney

Sat, 20 Oct 2001 20:15:20 -0400

For those who eat dairy, this is excellent with cheese and crackers. -- posted by Lennie

Apple Chutney

Mon, 18 Feb 2002 09:25:57 -0500

Old Ball Canning Book recipe--posted per request -- posted by Iron Bloomers

Apple-Nutmeg Conserve

Thu, 28 Feb 2002 18:11:17 -0500

From BH&G canning. This would be great with a cheese & cracker tray or as a go-along with pork. -- posted by Iron Bloomers

Candy Apple Jelly

Thu, 14 Mar 2002 10:10:36 -0500

Pretty pink apple and cinnamon jelly for a spicier slice of toast or muffin. -- posted by Karen From Colorado

Homemade Apple Pectin Stock

Sun, 14 Apr 2002 20:50:07 -0400

Easy to make and works well. -- posted by DiB's

Apple Butter

Tue, 13 Aug 2002 17:59:06 -0400

This is the apple butter recipe that I have been using for years. The apples are cooked with their skins on first so as to get the most flavor and nutrition from the apples. -- posted by Mysterygirl

Apple Brandy Apple Butter

Mon, 30 Sep 2002 22:07:59 -0400

SWEET AND SMOOTH WITH ALITTLE KICK TO MAKE IT INTERESTING -- posted by crazymom

Apple Chutney

Mon, 14 Oct 2002 22:11:24 -0400

I love this recipe. Great with pork and chicken, even better on bread with old cheddar cheese. -- posted by DiB's

Apple Marmalade

Mon, 14 Oct 2002 22:11:40 -0400

This a great recipe to give as gifts at Christmas-tasty and easy to make! -- posted by DiB's

Apple Cranberry Conserve

Mon, 14 Oct 2002 22:11:47 -0400

This is a gread condiment for Chicken or Turkey dinners, not to mention the post dinner sandwich! -- posted by DiB's

Apple Jam

Tue, 12 Nov 2002 20:12:00 -0500

Here's a quick jam for using up all those fall apples. Great as gifts. Cooking time includes processing time. -- posted by DiB's

Johnny Appleseed Cakes in Jar

Sun, 17 Nov 2002 20:02:50 -0500

A cute cake baked right in a jar. Once sealed, they last up to six months. Great for a gift or just to make and store for another day. If you like this I will be posting many different types--check them out. Special Equipment: 8 pint size canning jars, with lids and rings (smooth sides and wide mouth only--so the cake will slide out). -- posted by southern chef in louisiana

Apple Pie Filling

Tue, 18 Feb 2003 20:08:05 -0500

A homemade filling that tastes much better than store bought. I use the recipe with apples grown by friends or try using a tart apple such as Granny Smith. -- posted by Cullinaryjudge

Apple Pie In a Jar

Wed, 26 Mar 2003 20:07:17 -0500

This is from the Rinn UMC cookbook from a dear lady my family knew well. She was a good scandinavian who loved to cook and feed people. I love this recipe and have a few jars in my pantry all the time. Great for last minute desserts! -- posted by CookbookCarrie

Canned Apple Pie Filling

Mon, 07 Apr 2003 20:23:13 -0400

I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath. -- posted by southern chef in louisiana

Apple-Mint Jelly (Less-Sugar)

Tue, 15 Apr 2003 20:03:24 -0400

This jelly is so good on Lamb. Very easy to make. My DH likes it on toast. Cook time includes boiling the mint. ALSO needed 8-- 1/2 pint jars lids and rings. -- posted by Barb Gertz

Apple Butter

Tue, 15 Apr 2003 20:04:19 -0400

I got this recipe about 35 years ago, from the woman that owned the orchards where we used to go apple picking in the fall. I haven't made this in quite a few years, so the cooking time is an estimate (to the best of my memory)...it could take longer to cook down to a thick spreading consistency. -- posted by Dee514

Mom & Carrie's Apple Butter

Tue, 15 Apr 2003 20:10:24 -0400

my mom and I make this every year, and it makes a lot!!! We give it away as gifts, thank yous and we eat a lot too. It is really good on pancakes and waffles, or on your favorite bread or biscuits. The cook time is approximate as I always forget to write that part down!!! I'm including reducing time for the cider in the cook time. Any apples will work too!! -- posted by CookbookCarrie

Crock Pot Awesome Apple Butter

Tue, 02 Sep 2003 20:02:28 -0400

I adapted this recipe to the crock pot and it comes out wonderful! I put a 90 minute prep time because it takes me about 30 min to prepare the apples, 30 minutes to cook on the stove, and 30 minutes to run the mixture through my food mill twice. One time through is sufficient though. This makes a great spread for breads, graham crackers, a dip for pretzels, and even spread on unfrosted cake. -- posted by Jenny Rowan

Chunky Applesauce

Wed, 15 Oct 2003 20:00:35 -0400

Recipe posted by request. -- posted by DiB's

Christmas Jam

Tue, 21 Oct 2003 20:00:08 -0400

Recipe posted by request. -- posted by DiB's

Apple-Apricot Chutney

Thu, 30 Oct 2003 20:01:25 -0500

I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too. -- posted by Lennie

Linenbringer-Burch Apple Butter

Mon, 03 Nov 2003 20:01:28 -0500

This is an old family recipe. When my Grandmother (b. 1885) made it she would use red, unpeeled, apples, cooked the first 30 minutes and then let them sit overnight. Then run them through a colander. This gives the Apple Butter a wonderful rich color. This Apple Butter is great when used with my Apple Butter Doughnut recipe. -- posted by Kovie

Mincemeat, The REAL thing circa 1938

Sun, 07 Dec 2003 20:00:03 -0500

I remember *real* mincemeat as was layed down in the food cupboard in our basement every fall. It's got something that you just don't get in cans or jars. Hope you like it. This is the way Prudence Penny said to do it and that's good enough for me. -- posted by T. Woolfe

Pear-Apple Chutney

Thu, 18 Dec 2003 20:00:29 -0500

My mom made this chutney and I asked her for the recipe because I liked it so well. I had no idea it used such a bizzare combination of ingredients. I added it on top of cheese, ham, and crackers. Spi-cy. -- posted by ratherbeswimmin'

Spiced Apple Jelly from Scratch

Tue, 17 Feb 2004 20:00:27 -0500

Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=) -- posted by Aroostook

Easy Pickled Crabapples

Tue, 04 May 2004 20:00:04 -0400

A sweet little accompaniment to any meal. Nice as is, but may be colored with food coloring for extra visual punch. From Home Preserving Made Easy. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Crabapple Hot Pepper Jelly

Tue, 04 May 2004 20:00:05 -0400

The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Applesauce (For Canning)

Tue, 31 Aug 2004 20:00:43 -0400

This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements. -- posted by JillAZ

Apple Core and Peeling Jelly

Mon, 13 Sep 2004 19:59:07 -0400

Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time. -- posted by UnknownChef86

Chokecherry Apple Butter

Tue, 28 Sep 2004 20:00:29 -0400

From the Colorado State Forestry Service. -- posted by Molly53

Apple-Maple Jam

Tue, 25 Jan 2005 20:02:00 -0500

From toast to basting grilled pork or chicken, boggles the mind! -- posted by DiB's

Tomato Butter

Wed, 16 Feb 2005 19:59:04 -0500

Flavorful and rich, for toast and muffins. This may be canned! From Organic Gardening(1986). -- posted by Sharon123

Tomato Butter

Tue, 05 Apr 2005 16:55:27 -0400

Make at your own RISK!!! You will never us store bought ketchup again. -- posted by WolfBlade

Apple Pie Filling

Thu, 19 May 2005 09:53:05 -0400

Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff! -- posted by Charlotte J

Apple and Green Tomato Relish

Tue, 19 Jul 2005 14:29:49 -0400

I made and canned this for Christmas gifts one year - then I got requests for more! A very pretty, and unusual, relish. -- posted by Tornado Ali

Apple Juice Jelly

Thu, 11 Aug 2005 18:54:42 -0400

This is a recipe I found in a pile of hand written recipes at my boyfriend's parent's house. Sounds easy and fool proof.....we shall see huh? -- posted by riffraff

Lemon and Apple Marmalade, or Marmellata Di Limoni E Mele

Mon, 29 Aug 2005 20:05:35 -0400

From Kyle Phillips, Your Guide to Italian Cuisine and found on About.com website. This is quite easy, and quite refreshing and included in the Zaar World Tour 2005 swap. -- posted by Lauralie41

Mango Chutney

Mon, 05 Sep 2005 12:54:55 -0400

Don't let all the ingredients fool you, this is so easy to make, just simmer all ingredients, cool and enjoy! This has a sweet and hot taste, it is an excellent recipe for chutney, and goes wonderful with chicken dishes. Plan ahead this needs to be refrigerated overnight before cooking. You can store it in the fridge for a couple of days or for longer storage you can process and can (see note on bottom). This is one of those recipes that you either love or hate, we happen to really like this at our house, I hope you do to! -- posted by KITTENCAL

Apple Cinnamon Syrup-Canning

Thu, 22 Sep 2005 16:08:50 -0400

This makes a lovely gift! Adapted from the Ball Blue Book of Canning. Apples are grown all over America. New England, Mid Atlantic, Canada, Mid West, Western, South. -- posted by Sharon123

Cinnamon Pears in Apple Juice-Canning

Thu, 22 Sep 2005 16:10:29 -0400

A healthy way to can pears. This can be used for people on restricted diets. Adapted from the Ball Blue Book of Canning. -- posted by Sharon123

Cardamom Applesauce

Sat, 24 Sep 2005 20:34:47 -0400

I just adore cardamom! If you enjoy it like I do give this a try! Depending on how sweet your apples are adjust the sugar. Cinnamon can be replaced for the cardamom. -- posted by ~Rita~

Caramel Apple Butter

Sun, 23 Oct 2005 18:32:13 -0400

This recipe is posted by request-original poster is Mimi Hiller. -- posted by DiB's

Crock Pot Apple Butter

Mon, 31 Oct 2005 14:26:09 -0500

I like this recipe for the taste and because it all fits into my 4 quart crock pot (packed). After the batch is done, I can them into jars for home use and gifts. To make it easier on myself, I use my spiral apple peeler/corer. -- posted by Pam-I-Am

Tacky Apple Jelly

Wed, 23 Nov 2005 11:14:05 -0500

My mom made this a lot when we were little. It's "tacky" because it sticks to the spoon and is very thick, but delicious and extremely cheap to make. -- posted by Redneck Epicurean

Chip's Canned Apple Pie Filling With Amaretto

Tue, 20 Dec 2005 16:25:02 -0500

This came to me as a Christmas present. I made 2 pies from this and they were wonderful. -- posted by mary winecoff

Great Grandma's Pickled Apples or Peaches

Mon, 26 Dec 2005 21:36:06 -0500

This is my great grandma's recipe. I don't can so I never tried this, but I thought I'd share. I have no idea on prep time or cooking time. Ignore prep and cooking time listed. I don't know how many jars it makes. If someone tries this, please let me know how long it took and how many jars you got out of it. -- posted by LisaA

Apple Cake Filling

Wed, 11 Jan 2006 23:31:58 -0500

Polish Heritage Cookery by Robert and Maria Strybel -- posted by Dienia B.

Apple Jelly

Fri, 21 Jul 2006 15:55:17 -0400

I like jelly better than jams, I think it's the way they look, all clear and sparkly. -- posted by KittyKitty

Crock Pot Old-Fashioned Apple Butter - West

Tue, 08 Aug 2006 22:16:57 -0400

This comes from a Rival crock pot cookbook. It was easy and I just loved it. I actually didn't can it, I used all of it for a party. It's easy and yummy. Enjoy! -- posted by Mrs Goodall

Traditional British Boozy Mincemeat - Fat Free

Wed, 06 Sep 2006 15:01:05 -0400

An adaptation from an old family "Traditional Mincemeat" recipe which was passed down through my Mum's side of the family. This one however is FAT FREE - NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it's just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck - and voila, a thoughtful home-made gift! N.B. It's the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol - Recipe #257241. -- posted by French Tart

Crock Pot Pork, Apple and Cranberry Stew

Tue, 26 Sep 2006 14:17:48 -0400

A fun little dish inspired by/ adapted from Susan Dillard's Pork Medallions with cranberries and apples (recipe #45668) -- posted by ChefMDTP

Apple Butter - Grandma Style

Fri, 29 Sep 2006 20:13:29 -0400

This is the recipe my Grandma used to make. I've tried others with regrets, but this is the Best!!! -- posted by Zwerg

Herbed Apple Jelly

Wed, 25 Oct 2006 17:25:19 -0400

Found this on the side of the Ball Canning lid box. I prefer using mint. It is a really easy recipe and my family loves this jelly. -- posted by Maryland Jim

Easy Crock Pot Apple Butter

Wed, 06 Dec 2006 14:58:20 -0500

This is the first recipe I ever used to can apple butter. Recipe starts out with applesauce, great for any time of year. It was my first time canning and it turned out great! This would make great Christmas gifts. I gave a lot of mine away earlier this year and everybody loved it. Their only complaint: put it into bigger jars! This recipe make a dark, spicy, and sweet apple butter. Makes a great sandwich with PB. Note: 3 quarts is equal to 12 cups or 96 ounces applesauce. -- posted by Watkinslady30

Old English Spiced and Fruited Sugar for Apple Pies Etc!

Wed, 28 Mar 2007 21:54:36 -0400

An easy spiced and fruited sugar, which really adds a "zing" to your apple pies, apple crumbles, cake toppings, baked desserts etc. This spiced sugar mix is based on a 400-year-old English recipe. Spiced sugars were extremely popular in England many centuries ago, they disguised a multitude of sins; and, as spices & citrus fruits were still new & seen as extremely exotic, they were held in high regard and enjoyed especially by Royalty and the Gentry! -- posted by French Tart

Vera's Apple Pie in a Jar

Wed, 01 Aug 2007 19:12:28 -0400

I've tasted this recipe many times. The apples are great over ice cream or as a topping for french toast or pancakes. I am planning on trying to make it this fall. -- posted by AshK

Spiced Ruby and Emerald Indian Pepper Relish - Chutney

Thu, 20 Sep 2007 10:40:12 -0400

This Anglo-Indian recipe is more a relish than a chutney, but it can be used like a chutney in cooking, as well as a condiment. A real "must" in this recipe are the Nigella Seeds, also known as Black Onion Seeds - these give the Relish/Chutney an authentic Indian flavour, as well as making it very special. It is delicious with all types of cheese boards, cold cuts and meat platters, burgers, sausages, curries and also when used in sandwiches. My daughter loves this in toasted cheese sandwiches! Or, give a jar as a gift as I often do! I couldn't resist giving it a "magical" name, especially as India is famous for its Rubies and Emeralds! -- posted by French Tart

Christmas Dried-Fruit Jam

Mon, 24 Sep 2007 20:34:36 -0400

Use as mincemeat (without suet!) or serve at breakfast with your favorite scones, English muffins or just toast. Use for a surprise between two slices of baked French toast, spoon over puffy pancakes. Frances Bissell *Preserving Nature's Bounty* gets the credit for developing this recipe. -- posted by Debber

Drunken Apples - Part Deux

Tue, 16 Oct 2007 22:31:23 -0400

A nice looking version of canned drunken apples I found on another website.... sub any nice, firm pie apple local to you--freshest is bestest!! LOL ***untried by me as yet-yield is a guess, so please let me know if you try it first! -- posted by Mommy Diva

Spicy Apple Jam

Fri, 19 Oct 2007 17:40:45 -0400

Not as clear as jelly but pretty! I added 8 drops of red and liked the color but for a redder color go for more. The remaining apple fiber I used to make Recipe #137024 -- posted by ~Rita~

Loquat Chutney

Wed, 24 Oct 2007 01:45:04 -0400

I discovered that the tree bearing fruit in my garden is a loquat tree. Its under an oak tree so I imagine that it wasnt planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it. -- posted by RonaNZ

Crock Pot All Day Apple Butter

Sun, 28 Oct 2007 18:42:21 -0400

Very deep dark brown color and spicy sweet. I had several recipes - started taking parts I liked from each and came up with this combination that my family loves. -- posted by Chef #627916

Apple Pie (Filling) in a Jar

Fri, 07 Dec 2007 19:40:11 -0500

My children's school used this recipe as a fundraiser at Thanksgiving. It went over really well! The recipe is from a friend's 4H cookbook. I used it to make apple crisp. Easy and yummy! Can be doubled. -- posted by Elcowgirl

Spiced Blueberry Applesauce

Fri, 14 Mar 2008 20:01:27 -0400

Something else to do with my extra blueberries, slightly exotic, looks very pretty. This makes an excellent hostess or holiday gift. Taken from Babara Fisher's food blog at tigersandstrawberries.com -- posted by Kitchen Witch Steph

Paradise Jelly

Mon, 17 Mar 2008 18:41:29 -0400

Ruby-red and sweetly delicious. The nutritional information is skewed because the amount of sugar depends on how much fruit liquid is rendered. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Winter Fruit Chutney

Thu, 17 Apr 2008 16:53:41 -0400

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine -- posted by Elly in Canada

Cranberry Shallot Chutney

Thu, 03 Jul 2008 00:15:20 -0400

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. -- posted by mikekey

Sweet Cinnamon Applesauce

Mon, 14 Jul 2008 17:38:59 -0400

Two kinds of apples plus cinnamon and brown sugar make this applesauce unique. This recipe was modified from a basic one found in an old home canning cookbook. You can mash the apples up more or less during cooking, depending on what texture you prefer. Jars of this make a great gift, and it could double as a pre-made pie or pastry filling. It's quite labor-intensive, but the result is worth it! -- posted by Kim_150

Apple Pie in a Jar

Tue, 12 Aug 2008 01:01:27 -0400

This is delicious. It can be eaten straight out of the jar, baked in a pie shell, served over ice cream, etc. It is tricky to NOT make a mess, but it is so worth the stickiness! -- posted by Mrs. Wright

Tomato Chutney

Fri, 19 Sep 2008 18:51:48 -0400

From Company's Coming. -- posted by Suzie_Q

Apple Marmalade

Fri, 19 Sep 2008 22:42:16 -0400

From Company's Coming. -- posted by Suzie_Q

Apple Chutney

Fri, 19 Sep 2008 22:52:11 -0400

From Company's Coming. Great with pork and poultry. -- posted by Suzie_Q

Green Tomato Mincemeat

Sat, 20 Sep 2008 00:37:34 -0400

From Company's Coming. A great way to use up green tomatoes! -- posted by Suzie_Q

Apple Relish

Sat, 20 Sep 2008 00:56:52 -0400

From Company's Coming. Great with pork. -- posted by Suzie_Q

Grandma's Apple Butter

Sun, 28 Sep 2008 02:10:56 -0400

This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this. -- posted by CindiJ

Apple Marmalade

Wed, 15 Apr 2009 02:10:25 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Caramel Apple Jam

Sun, 12 Jul 2009 09:41:45 -0400

Who doesn't love caramel apples? This jam would make a wonderful gift. Five cups of applesauce can be substituted for the cooked and sieved apples in this recipe. This recipe is from Linda Ziedrich's The Joy of Jams, Jellies, and other Sweet Preserves. -- posted by mary winecoff

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Summer Berry Jam (No Pectin)

Tue, 11 Aug 2009 10:49:39 -0400

This is a great way to use up left over berries or fruit from the summer. Keep a little bit of summer time in a jar for those ridiculously cold and snowy days! Jams without pectin take a bit longer to thicken up but the amount of sugar is greatly reduced. -- posted by Chef #812122

Apple - Pumpkin Butter

Mon, 31 Aug 2009 11:36:36 -0400

Found this recipe in November 1996 Family Circle. Will be making this up this year to include in some Christmas Baskets for our teachers at the local school. I like this recipe because it can be canned or frozen and will last up to six months that way, or can be refrigerated and will last up to a month. Needless to say, I will be canning mine for the gift baskets, but am hoping to make enough so that I can keep some for myself in the fridge. -- posted by Chabear01

Apple Butter Recipe

Fri, 18 Sep 2009 16:36:19 -0400

I am trying this recipe out today, I found it at www.elise.com -- posted by Analysis Paralysis

Caramel Apple Pie Filling (Oamc)

Mon, 26 Oct 2009 18:15:03 -0400

This is a recipe that my husband came up with when we had a lot of apples after apple picking several years ago. It has become a family favorite and one that we look forward to making after what has become a fun annual family outing at a beautiful orchard. We like using a combination of at least two or three varieties of apples for flavor and texture. Our favorite combination is Macintosh, Jonagold, and Granny Smith. I double or triple this recipe to can or freeze to use later in pies, over ice cream, on my oatmeal, or straight up, but it is so good it doesn't last long. -- posted by UrbanDesiMommy

Apple Pie Filling With Clear Jel

Mon, 09 Nov 2009 11:45:14 -0500

From Penn State, this pie filling is a favorite in our house. Prepping apple pie filling is messy and time consuming, so if I'm going to do it, I want to make a bunch! This recipe is a favorite in our house. I'm posting the ingredients per quart, to make it easy to scale up as needed. -- posted by dianegrapegrower